PURIFICATION AND PROPERTIES OF ANTIMICROBIAL SUBSTANCES PRODUCED BY STREPTOCOCCUS-DIACETILACTIS AND LEUCONOSTOC-CITROVORUM

被引：44

作者：

BRANEN, AL ^{[1
]}

GO, HC ^{[1
]}

GENSKE, RP ^{[1
]}

机构：

[1] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12501.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：446 / 450

页数：5

共 17 条

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[6] CITRATED WHEY STARTERS .2. GRADUAL FORMATION OF FLAVOR AND AROMA IN CREAMED COTTAGE CHEESE AFTER ADDITION OF SMALL QUANTITIES OF CITRATED COTTAGE CHEESE WHEY CULTURES OF STREPTOCOCCUS-DIACETILACTIS
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[7] EFFECT OF SKIMMILKS CULTURED WITH DIFFERENT STRAINS OF LEUCONOSTOC CITROVORUM ON GROWTH OF SOME BACTERIA AND YEASTS
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[8] INHIBITION OF CERTAIN TYPES OF BACTERIAL SPOILAGE IN CREAMED COTTAGE CHEESE BY THE USE OF A CREAMING MIXTURE PREPARED WITH STREPTOCOCCUS-CITROVORUS
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[9] Diplococcin, an anti-bacterial protein elaborated by certain milk streptococci
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[10] BEHAVIOR OF SALMONELLA-TYPHIMURIUM IN SKIMMILK DURING FERMENTATION BY LACTIC-ACID BACTERIA
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